Name: Kidney Beans and Chickpeas with a Tart Onion Sauce (Chana Rajmah)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1 teaspoon white granulated sugar; 2 tablespoons tomato paste; ½ teaspoon ground turmeric; 1 teaspoon ground Deggi chiles (see box); or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika; 1½ teaspoons coarse kosher or sea salt; 1 tablespoon coriander seeds, ground; 1 tablespoon Garlic Paste; ½ cup dried chickpeas; ½ cup dried dark red kidney beans; ¼ cup Fried Onion Paste; 1 teaspoon Panch phoron; 2 tablespoons Ginger Paste; 2 tablespoons Ghee or canola oil

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A vegetarian’s dream for a wintry night, this is best ladled over long-grain white rice or even over a thick piece of corn bread (not Asian Indian, but passable as American Indian). It’ll even please the vegan at the table if you use oil instead of the ghee.

Ingredients

½ cup dried chickpeas
½ cup dried dark red kidney beans
2 tables

Asia
India
Stew
Dinner
Spicy
Vegan
Gluten-free

Method

Place the chickpeas and the kidney beans in a pressure cooker. Fill the cooker halfway with water, and rinse the legumes by rubbing them between your fingertips. The water may appear slightly dirty. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 4

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of